Stereotypically, we hear of distilled liquors being the drink of choice, and of course those are more space efficient for bootleggers. But was it common to ferment wine, beer, or cider at home? Would people be at all likely to serve those at parties, or did cocktails rule? Was pruno common, or were people who wanted to home brew too easily able to obtain appropriate supplies to have that make sense?
Spirits dominated home brewing during prohibition with an estimated 70 million gallons brewed each year not because they were space efficient, but because moonshine is far simpler to brew than beer.
Beers, specifically lagers, dominated the alcohol market and were produced and consumed at a far greater rate than spirits during the time between the end of the Civil War and the beginning of prohibition with annual production reaching 60 million barrels per year in the late 1910's. However, beer in general and lagers specifically (because their brewing process requires refrigeration) are much harder to produce at home than moonshine. "Bathtub gin," the most common type of moonshine produced during prohibition, ages quickly and is made simply by mixing corn sugar, glycerin and juniper oil. Because of this, spirit consumption rose to comprise 75% of all alcohol consumption during prohibition. While we don't have accurate data to back it, many point to this shift to spirits to argue that alcohol consumption actually rose during prohibition.
Due to it's popularity prior to prohibition and because it's simpler to produce than wine or ever cider, people did brew beer (predominantly ale) at home during prohibition. Breweries supported themselves in part during prohibition by selling malt reductions and other products aimed at beer home brewers. Many also made 0.5% alcohol "near beer" or leveraged their refrigerated facilities to produce dairy products.
If you'd like to know more, I'd recommend "Everything you ever wanted to know about Prohibition" from the Oxford University Press.